Recipe: Pizza in Teglia
June 1, 2022 Julia Haberecht
Rezepte | Ratgeber Rezept, Pizza
Rezepte | Ratgeber Rezept, Pizza
Pizza in Teglia
Doesn't that sound great? In the German translation, it's called pizza on a tray. However, Bernardi prepares it absolutely Italian-style, turning the tray pizza into a flavor explosion. We have translated the recipe here on the blog for you, but it is available for original pdf download. Bernardi always describes his recipes in great detail for his dough kneaders, but of course, they also work if you knead the dough by hand.
Ingredients:
- 700 g flour 405 or 550 (in Italy: type 0)
- 300 g einkorn flour
- 750 ml water
- 40g extra virgin olive oil
- 7 g beer yeast
- 50 g refreshed sourdough
- 25 g salt
Preparation:
Place the flour in the bowl of the Miss Baker®. Crumble the yeast and add it with the sourdough to the flour in the bowl. Add 600 g of water and knead on low speed. Once the flour has absorbed all the water and a smooth gluten network has formed, add the remaining water in small doses so it can be absorbed before adding more. Finally, add the salt and mix in the oil. Continue kneading until a smooth gluten network has formed. At this point, remove the dough from the Miss Baker® and place it in a container lightly greased with oil. Cover with a damp cloth and let it rest at room temperature for about 1 hour. Then place it in the refrigerator for 10 hours. Possibly with reinforcement folds every 3-4 hours.
Once the dough has matured into a mass, divide into portions; for pizza in baking molds as in this case: dough amount 300-500g (or balls of 175-200 g for the classic round shape of pizza). Then, place the containers with the dough portions back in the refrigerator for 10 hours. After this time, take the dough out of the refrigerator and let it rise for about 4 hours at room temperature until the volume has doubled. Carefully spread or roll out the dough on a baking tray greased with olive oil. Let the dough rest for 15 minutes to relax the gluten network, then spread to fill the entire tray size. Prick the dough with a fork to prevent it from forming bubbles during baking. Let it rise in the baking form for at least 40 minutes.
Finally, add the tomato puree and bake in the oven at 230° for 15 minutes. Scatter the chunky mozzarella and bake for another 3-5 minutes. At the end of the baking process, garnish with fresh basil.
